Recipe Nook

SAVOURY PUFFS - Recipe kindly provided by Annette Cook.

1 cup plain flour

1 cup grated cheese

1 egg beaten in a cup (add enough milk to make up to a cup)

2 teaspoons baking powder

1 cup bacon pieces

Mix all ingredients together and let stand for 20 mins to activate baking powder. Place heaped dessertspoons full on hot baking tray, allowing enough room for spreading.

Bake at 180/160 fan forced for approx. 10-15 mins. Makes approx. 10. Serve with tomato relish or the like. DELICIOUS!

STUFFED AVOCADOS

2 avocados

½ cup finely chopped celery

1 tsp tomato sauce (use sweet chilli if you prefer)

2 tsp finely chopped onions

1 tbs chopped green pepper

1 cup mayonnaise

Cut the avocados in half and remove the seed. Scoop out the flesh and mix with the other ingredients. Place some in each avocado shell and garnish with parsley.

BARBEQUED

4 large shanks

Clove garlic

Rosemary (fresh or dried)

1 onion (quartered)

½ cup barbeque sauce

Tablespoon oil.

Cut a small slit in each shank, and insert small piece of garlic, place the shanks in saucepan and cover with water. Sprinkle on rosemary and add quartered onion. Simmer till shanks are tender. Allow to cool. Spoon over barbeque sauce. Cook over hot coals until shanks are browned, spooning sauce over as they are cooking. Serve with salad and jacket potatoes.

In a casserole dish, layer a tin of salmon, cooked rice, sliced tomato and onion.

Cook in a moderate oven for ½ hour. Add grated cheese and potato chips. Relpace in oven for 5-10 mins till cheese has melted and started to brown

MEAT BALLS

500g minced steak

1 onion

1 small tin tomato soup

½ cup uncooked rice

Salt and pepper to taste.

Mix steak, finely chopped onion, rice salt and pepper. Roll into balls and place in a casserole dish. Pour over the tomato soup with equal amount of water. Cook for 1 hour.

BEEF RISSOLES

350g cooked mince beef

2 garlic cloves peeled and crushed

2 potatoes, boiled and mashed

1 tbs chopped parsley

75g grated parmesan cheese

1 stale bread roll, soaked in milk and squeezed dry

Slt and black pepper to taste

1-2 beaten eggs

Dried breadcrumbs for coating

Vegetable oil for shallow frying

Parsley to garnish

Put beef, garlic, potato, parsley, parmesan, salt and pepper in a bowl. Add enough beaten egg to bind the mixture and stir until thoroughly combined. Shape the mixture into oval rissoles, then coat in the breadcrumbs.

Heat the oil in a skillet (frypan), and fry the rissole over a moderate heat until golden brown on all sides. Drain on absorbent kitchen paper. Serve hot garnished with parsley. SERVES 4

5 chump chops

1 tin sweet corn

1 small tin tomato soup with equal amount of water

Salt and pepper to taste

1 or 2 onions

Celery – diced

1 or 2 potatoes

Trim fat from chops, roll in flour, arrange in casserole and cover with sliced onions, sweet corn and celery. Pour over soup and top with sliced potato. Cover and cook for 21/2 hours at 180 deg C.

APPLE AND BERRY CRUMBLE

Ingredients:

60 g butter

¼ cup caster sugar

4 granny smith apples, peeled, quartered and sliced

3 cups fresh or frozen mixed berries (if using frozen thaw and drain).

Crumble topping:

1 ½ cups flour

1 cup oats

¾ cup light brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon salt

150 g butter, cut into cubes

Apple/Berry Mix: In a medium ovenproof frying pan that has a lid, combine the butter and sugar. Cook over medium heat, stirring, until melted and combined. Add the chopped apple and toss well to coat. Cover with the lid and simmer for 10 minutes, stirring occasionally. Toss through the mixed berries

Topping: Preheat oven to 200°C/185°C fan forced. Place the flour, oats, sugar, cinnamon and salt in a large bowl, and use your fingertips to rub the butter into the dry ingredients. “Crumble” evenly over the apple/berry mixture.

Bake in oven for 30-35 minutes or until top is golden and juice is bubbling

Serve the crumble with custard, cream or ice cream.

APPLE

225g SR Flour

140g Butter

2 tablespoon water

2 tablespoons sugar

1 egg

Stewed apple

Cream butter and sugar together, add egg, then water, and lastly the flour. Mix well. Roll out thinly. Spread one half with cold, strained, stewed apple, then put the other half on top. Bake on a flat tray for 25-35 mins at 180C, until a nice brown all over. Ice with lemon icing, and sprinkle with cinnamon.

140g butter

1 dessertspoon golden syrup

1 cup cornflakes

1 cup plain flour

½ cup sugar

1 cup coconut

½ cup walnuts

1 teaspoon baking powder

Melt butter and golden syrup together and pour onto dry ingredients. Mix well. Press into a slab tin and bake 180C till golden brown. Ice with chocolate icing while still warm.

Where is the year going? We are already in April and celebrating Easter and before you know it half the year will be gone!

So lets have a look at some of what is happening this term. It is ‘Neighbourhood House Week’ from the 8th-14th May, and we would like to invite anyone interested to a free session to making a healthy soup (which you get to eat too!) with tips and tricks supplied by our qualified naturopath, Cath. This is to be held on Wednesday May 10, at 11.00 am and so we hope you will join us. This brings us into ‘Mushroom Season!’ If you have ever wanted to go out and forage for \mushrooms, but doubt that you could identify harmful ones, then we have 2 foraging sessions scheduled this year, because of the popularity of them in the past. One will be on May 13 and the other on June 3. These sessions have limited placings, so you will need to book early.

We will also be having sessions on fungi identification, cultivation and land management and fungi mycology. All these sessions will be overseen by our professional mycologist, tutor Ema Corro. Computers and online skills are part of our ongoing programs. Some of these are particularly aimed at over 50’s, but there are sessions for anyone who needs help. We will be offering sessions in building skills for work, navigating mobile phone plans (and new phones if you have any issues with them and can’t work them, out).

In fact we can offer support with getting online.

Gardening interests are covered this term with classes on plant identification and we are excited to include ‘orchid growing.’ We are even offering a class on ‘Environmental Surveying,’ which could teach you some skills to become a “citizen scientist”.

Ellen is offering her lovely informal sessions about ‘writing your own story’. This is the perfect way to record your life story to pass onto your children and grandchildren before the stories are lost forever. Of course we are still offering Food Safety courses. These will be available ‘in house for groups, or on line for individuals. Included in this is refresher courses, and RSA certificate courses.

First Aid and CPR certificate courses can also be arranged for groups.

We are again offering our ever popular courses for ‘Cheesemaking’ and ‘Fermenting Made Easy.’ These are always very popular. In line with this we are conducting free healthy eating workshops, designed to reduce costs and offer suggestions for healthier eating at work and for school lunches. In line with this philosophy we are having a class on the benefits of ‘magnesium’ and what foods contain it.

Crafting is also on offer at HCLC. We are having classes on fabric painting and free motion quilting. Our popular classes in woodworking are extending, along with a DIY craft class where a rattan mat is made into a planter. And sewing is covered as well with our quilting groups, and our drop in sewing sessions on Fridays. Mental health is not neglected either, as our ever popular Yoga classes with Alana are back, and with a growing number of sessions available. And Nicole is also offering a major series of new workshops to lift your spirits, which cover many topics from breathing techniques to tarot and runes. These will be held on three Thursdays of the month. See the full list inside, there is something for everyone!

We take enrolments Monday to Friday between 10 am and 3 pm.

Pleasenotethatyourbookingisnotsecureduntilfull paymentismadeorasuitablepaymentarrangementismadewith theCentre Manager.Paymentforallclassesdueatleast oneweekpriortocommencement.

 In person at the Haddon Community Learning Centre office 396 Sago Hill Road, Haddon.

 By telephone on 5342 7050

 By email: manager@haddonlearning.org.au

 Fees become due at the time of booking. Places will not be held unless fees are paid or a deposit received and payment plan arranged. Payments due at least one week prior to course commencement.

 Refunds cannot be given once a class has commenced or at least 5 business days’ notice is provided as we are committed to pay course costs.

 Refunds will be given if the class is cancelled for any reason.

 Prospective students should be aware that some courses/ activities may not proceed if there are insufficient numbers to cover operational costs.

 Concession rates apply where indicated and only on presentation of a currentconcessioncard.

 Notificationwillbegivenonlywhenclassesarecancelledor rescheduled.Pleaseassumethatthecoursewillproceedunless otherwisenotified.Ifyouareconcernedorhaveany queries,pleasecontacttheHouse.

Pleasetalktousaboutfeesandpaymentsiftheycauseany problems. Wearecommittedtoequitableaccessforall andmaybeabletoassist.you.

Peopleofallabilitiesarewelcomeatallsuitable programs.TheNorthernCommunityand Haddon LearningCentreisfullyaccessible.HCLCrespects yourrighttoinformationprivacyandany information wecollectandholdiskeptin accordancewithinformationprivacylaws.

The Haddon Community Learning Centre aims to provide a range of educational, social and recreational activities to suit a range of tastes and interests. While all effort is made to proceed with advertised activities it is not always possible if enrolments do not generate the funds required to cover the costs of tutors and room hire. Please note that business and corporate rates may differ from the prices included in this program. Please check with the Manager for these rates. We can tailor a course to your business needs and we are always happy to discuss this with you.

The Haddon Community Learning Centre acknowledges the ongoing funding and support made available by State Government of Victoria (Adult & Community Further Education (ACFE), the Department of Health & Human Services, DEECD and the Department of Planning & Community Development) help.

DAYS: Wednesday evenings, or Friday mornings

DATE: Starting May

TIME: To be arranged

FEES: $50.00 per one-hour session professional technician

Always phone and check as other dates/times for computer classes may be available, especially if sufficient interest. We can also provide group training for local businesses and organisations. Call us to discuss pricing and availability.

Xero offers a cloud-based accounting software platform for small and medium-sized businesses. This class is designed for beginners who are new to the software and need to gain the necessary knowledge to perform financial tasks using this software. This workshop will assess requirements for future lessons you may need. Bookings are essential.

DAY: Thursday

DATE: May 18

TIME: 10 - 1 pm - if night times required let us know.

FEES: $46.00 - we require min 4 students.

Adult Education classes that are subsidized by Adult Community & Further Education are marked with the *. We are required to charge a student contribution consistent with Ministerial directions on ‘Fees & Charges.’ Other fees are to assist us to pay for tutors, amenities and all other costs involved in running courses.

For further information please speak to the Manager.

Ifyouareinterestedinacourseenrolnowtoavoid disappointment.Ifdates/ortimesdonotsuityou pleaseaskasoftenweareabletoarrangeanalternative.